- 1 kg (2.2 lb) beef mince (5% or 10% fat)
- 2 medium onions (approx. 260g) chopped
- 4 cloves garlic crushed
- 4 tsp chilli powder (mild or hot)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 tsp dried oregano
- 4 tbsp tomato purée
- 500 ml (2 cups) beef stock (made using a stock cube or pot)
- 2 x 400 g (28.2 oz) tins kidney beans drained and rinsed
- 2 x 400 g (28.2 oz) tins chopped tomatoes
- 0.5 tsp salt
- 0.5 tsp black pepper
- 4 tbsp coriander chopped, to garnish
In a large frying pan or skillet cook the mince, onions and garlic for 4 to 5 minutes over a medium high heat, using a wooden spoon to break it up, until the meat is browned. Stir in the chilli powder, smoked paprika, ground cumin, ground coriander, dried oregano and tomato puree. Cook for 1 minute, stirring continuously.
Transfer the meat mixture to the slow cooker. Stir in the stock, beans, tomatoes, salt and pepper. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Serve garnished with chopped coriander and your choice of optional sides.
- Optional variations:
- Spicy chilli – add chipotle paste, fresh chilli or cayenne pepper.
- Rich and deep chilli – stir in dark chocolate, cocoa powder or espresso.
- Vegetarian/vegan – replace the beef mince with lentils, mushroom and mixed beans, and the beef stock with vegetable stock.
- Extra thick chilli – mash some of the beans into the sauce and cook uncovered for the final hour.
- This slow cooker chilli con carne recipe is easily adapted if you’re cooking for less or more people.
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Calories: 452kcal | Carbohydrates: 26g | Protein: 30g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 775mg | Potassium: 1050mg | Fiber: 8g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 14mg | Calcium: 125mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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